ingredients
Roasted Garlic Polenta
1    head  garlic
1    teaspoon   olive oil
1    cup   yellow cornmeal
3/4   teaspoon   salt
Kale
2    teaspoons   olive oil
1    bunch  kale (about 1-1/4 pounds), tough stems removed, torn into bite-size pieces
1/4   teaspoon   salt
2    tablespoons   balsamic vinegar
Shrimp
1    pound   cleaned and deveined shrimp
2    tablespoons   olive oil
1/2   teaspoon   red pepper flakes
directions
Roasted Garlic Polenta:
Heat oven to 400 degrees . Slice off top 1/4 of a head of garlic, drizzle with olive oil and wrap in foil, cut-side up. Bake until tender, 45 to 55 minutes. Cool slightly. Unwrap and squeeze out cloves; set aside. Discard skins.
In saucepan, bring 4 cups of water to a boil. Slowly whisk in cornmeal. Stir until it begins to thicken, 1 minute. Reduce heat, cover and simmer 5 minutes. Add roasted garlic and salt.
Kale:
Meanwhile, heat olive oil on medium-high in a large skillet. Stir in kale; cook about 2 minutes. Add 1/2 cup water, reduce heat to medium-low, cover and cook until tender, 15 minutes. Stir in salt and vinegar. Keep warm.
Shrimp:
Toss shrimp with olive oil and red pepper flakes. Spread on a sheet tray; roast at 400 degrees for 8 to 10 minutes, or until pink, turning halfway. Serve with kale and polenta.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 425, Fat, total (g) 14, chol. (mg) 172, sat. fat (g) 2, carb. (g) 46, fiber (g) 6, pro. (g) 31, sodium (mg) 815, Percent Daily Values are based on a 2,000 calorie diet